Here in Hongkong kids and parents alike would never fail to peek into a box and sneak a bite before dinner. Our love for these treats know no bounds, as evidenced by how many recipes we’ve sought to recreate in a whirlwind of flour, cream and much swearing.
My recipe is about coconut cocktail buns is that, they usually have a big spoonful of filling inside the milk bread.Milk bread is my base for this recipe. So here we….
For the bread dough;
- 2/3 cup heavy cream
- 265 ml milk
- 1 large egg
- 1/2 cup cake flour
- 3 1/2 Bread flour
- 1/3 cup of white sugar
- 10 grams active dry yeast
- 1 1/2 tsp salt
For the filling;
- 1/2 cup desiccated coconut
- 3 tbsp caster sugar
- 1/4 cup milk powder
- 6 tbsp unsalted butter
- 3 tbsp cake flour
- 4 1/2 tbsp caster sugar
- 3 tbsp unsalted butter
- 1/3 cup cake flour
- Egg wash (1 egg beaten with 1 tbsp milk)
- Roast sesame seeds ( for garnish)
- 1 tbsp golden syrup, mix 1 tbsp water(for sugar syrup)
- To make the bread dough, in a bowl of mixer combine; the heavy cream, milk,egg, sugar, cake flour, bread flour, yeast and salt. Using the dough hooks attachment turn the mixer into low to medium speed.
- Let mis for about 10 to 12 minutes, occasionally stopping the mixer to push the dough together inorder to incorporate well. After the dough mix well, the dough is ready for proofing. Cover the bowl with damp towel and place in warm area for one hour until the dough grow double from original size.
- While proofing the dough, it’s time to make the filling, combine all the filling ingredients in a bowl and set aside.
- After the dough has proofed for an hour, put the dough back to the mixer and knead slowly for another 5 minutes to get rid of air bubbles or you can knead by hand still fine. Dump the dough in work surface sprinkle a little bit flour then divide the dough into 12 pieces.
- Roll each piece of the dough with your hand or small rolling pin make oval shape, for about 4 inches high and 3 inches wide then spread 1 tbsp of filling into the middle of the dough and rolled into a cigar, tucking the ends under the bun to completely seal the filling in.
- Transfer the buns to a parchment-lined baking tray and cover with the clean towel let rise for another 45 minutes.
- For the toppings, mix together the cake flour, butter and sugar, put to the piping bag, cut small the tip and set aside.
- Around 70% you buns rises pre heat your oven to 350 F.
- Once the buns fully risen, brush with egg wash, and pipe two stripes of your topping mixture onto each buns and sprinkle each with sesame seeds
- Bake for 17 to 20 minutes or until golden brown. Remove from the oven and brush the sugar syrup.
Hope you give a try for my recipe 😊👌🏼.